Ingredients for Rice Pancakes
- Cooked White Rice
- Buttermilk
- White Flour
- Salt
- Eggs
- Baking Soda
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How to Make Rice Pancakes
- In a large bowl, gently mash 1 1/2 cups of cooked cold rice with a fork or potato masher for 1-2 minutes. This creates the unique texture of these pancakes.
- Add 1 large egg, 1/2 cup milk (or yogurt), 1 tablespoon melted butter, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons of all-purpose flour (optional) to the mashed rice.
- Whisk all ingredients together until a light and creamy batter forms. If using yogurt, the batter may be thick. Gradually add water, 1 tablespoon at a time, until you reach a pourable consistency.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when the edges look set and the bottom is lightly browned.
- Serve immediately and enjoy! Top with your favorite pancake toppings like butter, syrup, fruit, or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
12g
Fat
3g
Carbs
12g
